7 October 2013

Pizza - How we do it.

We eat pizza a lot, and the majority of the time it is home made! I have had a few requests to post a recipe on here. But, the problem is, each time we eat make it differently! Sometimes we do a thin base, sometimes we make huge rolled over crusts. The sauce is different, the toppings are different. Everything changes depending on what we want that day. Which I guess, is the beauty of making your own.

But, all these variations make it tough to share one recipe. So, I decided I would share with you some ideas and a quick over-view. As always, with the recipes that I share here, adapt it to what you love. Take out what you done, and add it what you do, like. And, if you have never made yourself pizza, please, please do. Its fun, easy and super satisfying.

The Dough: We generally follow this recipe (and half the ingredients). Recently, we made a trip to an Italian Deli in the village and picked up some semolina flour. Kneading the dough in the semolina gives the finished crust a super crunchy texture. I highly recommend picking up a bag! Roll your dough out thinly!

The Sauce: We light it simple and fresh. In a saucepan lightly fry off 2 cloves of garlic and oregano in olive oil. Don't let the garlic burn!! Whizz up a can of plum tomatoes in a blender until smooth. Add the tomatoes to your saucepan with half a teaspoon of baking powered (it takes the bitterness away from the tomatoes without sweetening them too much), salt and pepper to taste; then simmer on a low heat for a 15 minutes.

The Toppings: The best part! Making your very own pizza from scratch means you can build it with all your favourites! Experiment with different mixtures. For this one, I wanted to share with you my current favourite; caramelized onions. Slice up thinly 1 medium onion. Fry them on a medium heat, in olive oil, until they are transparent. Lower the heat right down. Sprinkle over a tablespoon of sugar, add a pinch of salt. And leave for at least 30 minutes, longer if you can bear it. Stir every 5 minutes or so. They should get super sweet, slightly brown and super tasty. Along side this use fresh spinach, olives and a couple of thinly chopped mushrooms. Dixon is a big fan of using feta with these toppings, if you're that cheesy-inclined.

Building it: Heat your oven to about gas mark 7 (220'C). Lightly oil a tray. Add your dough and push out to the sides. Spoon on your tomato base. Don't over do it or you'll end up with a soggy pizza! Next, add your onions, LOADS of them all over. Then the rest of the ingredients followed by a big handful of spinach on top. Season with oregano, black pepper and a little salt. You can add smoked paprika here too. Splash over some olive oil. Bake for 30ish minutes or until crisp. You can check your pizza by tapping the crusts; if they sound hallow you're done! Slice up and serve.

Seriously, if you master this (which is easy as hell to do!); get the sauce right, and the crisp you will kick yourself for ever ever getting a take away pizza or one of those frozen boxed things.

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HI! I am Chloe Green,Designer & Maker at By the Lock Handmade. I am vegan, I love textiles and taking photos. A lover of nature, a collector of plants, a big fan of coffee and forever distracted by passing dogs. 🌿

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